Filter
Reset
Sort ByRelevance
RANDRUSH
Braised mussels with herbs and wheat beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the dill coarse. Cut the spring onions into pieces of 1 cm. Cut the forest pens into thin slices. Cut the butter into lumps. Boil the egg almost hard in 6-8 minutes. Rinse the mussels in a colander under running water and let it drain. Remove broken mussels and specimens that do not close automatically after a large tap on the work surface.
-
Put the mussels in the pan and divide parsley, dill, spring onion, carrot and butter in between. Pour a good dash of beer. Heat the mussels covered for 6-8 minutes on high heat until all mussels are open. Shake the pan back and forth occasionally.
-
Cut the buttocks of the sprigs of lettuce and detach the leaves. Peel the egg and finely crush in a salad bowl and stir it with mustard, lemon juice, 1-2 tablespoons of water and a little salt and pepper to make a dressing. Put the lettuce through. Serve the lettuce with the mussels.
-
20 minMain dishfusilli, cucumber, rivolo cherry tomatoes, arugula, chilled pesto, hot smoked salmon pieces,summery pasta salad with salmon
-
45 minMain dishromatomatics, olive oil, onions, garlic, winter carrot, zucchini, dried Italian herbs, bay leaf, garden peas, minced beef, penne, Parmesan cheese,penne of piet
-
50 minMain dishtenderloin, pineapple, olive oil, White wine vinegar, honey, garlic, fresh ginger, chili powder, coriander powder (ketoembar),sosaties (skewer) with sweet pork tenderloin
-
65 minMain dishtraditional olive oil, garlic, leeks, gourmandises potatoes, smoked bacon, sweet pointed pepper, garnish almonds, Red wine vinegar, ground cumin,roasted leek with paprika sauce
Nutrition
285Calories
Fat17% DV11g
Protein58% DV29g
Carbs5% DV15g
Loved it